Spinach and Mushroom Lasagna Rollups

By Jan Pinnington
Healthy Hands Cooking

Ingredients: 

• 8 whole grain lasagna noodles, cooked
• 4 tsp olive oil
• 1/2 cup onion, chopped
• 8 oz. package pre-sliced mushrooms
• 6 oz. package fresh baby spinach
• 3 garlic cloves
• 1/2 cup shredded mozzarella cheese
• 1/2 cup part-skim ricotta or cottage cheese
• 1/4 cup minced fresh basil, divided
• Salt and pepper

Sauce:

• 1 tbsp. red wine vinegar
• 2 garlic cloves, minced
• 1 can diced tomatoes, undrained (14.5 oz)
• 1 jar roasted red bell peppers, undrained (7 oz.)
• 1/8 tsp crushed red pepper

Directions:

1. Heat oil in a non-stick skillet.
2. Add mushrooms, spinach and 3 garlic cloves.
3. Sauté 5 minutes or until onion is tender.
4. Remove from heat and stir in cheeses, 2 tbsp basil, salt, pepper, and red pepper.
5. Place cooked noodles on flat surface; spread a few tablespoons of mixture along the length of each noodle.
6. Roll into a roll placing seam side down in a shallow baking dish.
7. Pour sauce over the rolls, cover with foil, and bake at 350 degrees for 18-20 minutes until bubbly.
8. Remove from oven and top with grated cheese if desired.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor career opportunities, please visit www.HealthyHandsCooking.com.

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